Mixed Fruit Cobbler

I decided last minute to make this last night for dessert. We love blackberry cobbler so I knew we would love this one. I was a little nervous because I have never made anything like this homemade. It turned out great though and we both loved it. The only thing I will change next time I make this is the sugar amount. I could not believe how much it called for but it was a lot. Cooking light is always very "light" about sugar and salt. So I think it must have been a mistake because it was waayy too much for us!

Serves 12

Ingredients
Filling:
1/4 cup whole-wheat flour
4 cups frozen blackberries, thawed
4 cups frozen raspberries, thawed
1 1/4 cups sugar (I say only use 1/4 cup)
1 teaspoon lemon juice
Cooking spray

Topping:
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons chilled butter, cut into small pieces
2/3 cup low-fat buttermilk
1/2 teaspoon grated orange rind
2 teaspoons sugar

Directions
Preheat oven to 400°.
To prepare filling, lightly spoon 1/4 cup whole-wheat flour into a dry measuring cup, and level with a knife. Combine 1/4 cup whole-wheat flour and the next 4 ingredients (1/4 cup whole-wheat flour through juice) in a 13 x 9-inch baking dish coated with cooking spray. Let stand 10 minutes.
To prepare topping, lightly spoon all-purpose flour and 1/2 cup whole-wheat flour into dry measuring cups, and level with a knife. Combine the flours and next 4 ingredients (flours through salt) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk and rind, stirring just until moist. Drop dough onto fruit mixture to form 12 mounds(don't make the mounds very thick); sprinkle with 2 teaspoons sugar.
Bake at 400° for 35 minutes or until bubbly. Let stand 10 minutes before serving.

Nutritional Information
Calories:268 (23% from fat)
Fat:6.8g (sat 3.8g,mono 1.8g,poly 0.6g)
Protein:3.3g
Carbohydrate:51.7g
Fiber:6.1g
Cholesterol:16mg
Iron:1.4mg
Sodium:183mg
Calcium:74mg

-Compliments of Cooking Light Magazine